Special / Green Olive Media / Pictured is one of the two dinner tamales Eddie Hernandez, executive chef of Taqueria del Sol, made to win the top celebrity chef award for the Hot Tamale Cooking Contest last weekend at the Delta Hot Tamale Festival in Greenville, Miss. This one has with pork with salsa relish. He also made a dessert tamale filled with blueberries and golden raisins.

Special / Green Olive Media / Pictured is the unique dessert tamale, filled with blueberries and golden raisins, Eddie Hernandez, executive chef of Taqueria del Sol, made to win the top celebrity chef award for the Hot Tamale Cooking Contest last weekend at the Delta Hot Tamale Festival in Greenville, Miss. He also made two regular tamales: one with pork with salsa relish and one with fresh corn, poblano chile and cheese,

Eddie Hernandez, executive chef of Taqueria del Sol, won the top celebrity chef award for the Hot Tamale Cooking Contest last weekend at the Delta Hot Tamale Festival in Greenville, Miss., the restaurant announced Thursday in a news release. It has four Georgia locations, including two in the Buckhead area and one in Decatur.

Hernandez served three kinds of tamales, including pork with salsa relish, fresh corn with poblano chile and cheese and a unique dessert tamale filled with blueberries and golden raisins. Although tamales are not usually on Taqueria del Sol’s menu, both the pork tamale and the fresh corn tamale will be specials at its Georgia locations the week of Nov. 4 during dinner service only.

Other participants in the celebrity chef tamale throw-down included Michael Hudman and Andrew Ticer of Hog & Hominy in Memphis, Tenn.; Donald Link of both Cochon and Herbsaint in New Orleans, La.; and Rogan Lechthaler of the Downtown Grocery in Ludlow, Vt.

Last year, Greenville Mayor Chuck Jordan declared the city the Hot Tamale Capital of the World.

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